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Dry Lightly Sparking

This bottling is made from a base of Jonamac, Golden Delicious, Idared and Empire apples from 50+ year old trees, with some juice from organic Goldrush, Liberty and other varieties from younger plantings. The 2015 crop had excellent brix (sugar) levels and aromatic qualities that are expressed in this cider.  Here, Jonamac takes the aromatic lead, lending delicate floral aromas. The dry sparkling was gently carbonated in bulk stainless steel tanks before bottling.

Color & texture: Straw Golden, with fine bubbles.

Aromas: Green apple skin, with grassy notes and hints of honeysuckle, rose petals and tropicals.

Flavor profile: Sharp, zesty with a medium body and finish.

Food Pairing: Rich creamy cheese, charcuterie, sausage, pork, shellfish and other seafood.

 

Semi Dry Lightly Sparkling

Made from a base of Idared, Golden Delicious and Empire apples from 50+ year old trees, plus Goldrush, Liberty and Crimson Crisp from younger organic plantings. Golden Delicious shows unexpected potential as a cider apple on our farm, where our older trees produce smaller yields per acre, with fruit of unusually high sweetness, acidity and honeyed aroma. Carbonated in bulk stainless steel tanks before bottling, and sweetened with 20 g/l of unprocessed cane sugar before being filtered and bottled. 

Color & texture: Straw Golden, with fine bubbles.

Aromas: Floral/fruity, with citrus, summer and fall fruits, apple pie.

Flavor profile: Balanced, bright, fruity with a zesty tartness and balanced sweetness. Medium body and finish.

Pairing Suggestions: Roast Pork, chicken or duck, blue cheese or a sharp, aged cheddar, desserts, and sweeter savory dishes.

 

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Dry Still HEIRLOOM Blend

A blend of heirloom fruit from our younger (5-10 year old) plantings, including Esopus Spitzenberg (reputed to be Thomas Jefferson’s favorite apple), Roxbury Russet (thought to be the oldest American apple variety, originating in Massachusetts in the colonial 1600’s), Ashmead’s Kernel, Northern Spy, Cox’s Orange Pippin, and Jonamac. The 2015 crop had excellent brix (sugar) levels and aromas.

Color & texture: Straw golden, completely still.

Aromas: Grassy, savory herbal aromas with predominant green apple skins and a hint of tarragon.

Flavor profile: Bone dry. Light, delicate, zesty, with a medium body. Similar to sauvignon blanc.

Food Pairing: Goat cheese, roast vegetables, fish, beet salads.

 

Dry Bottle Conditioned, Naturally Sparkling Heirloom Blend

This cider undergoes 5 months of bulk aging and 5 months in bottle, from a blend of heirloom fruit from our younger (5-10 year old) plantings, including Esopus Spitzenberg, Roxbury Russet, Ashmead’s Kernel, Northern Spy, Cox’s Orange Pippin, and Jonamac. The cider is fermented to dryness, aged, then bottled with a dosage of 10 g/l cane sugar to restart fermentation in the bottle and produce a light natural sparkle.